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50 Recipes of Firey Fun!

You've drizzled the addictively spicy chili sauce over your breakfast eggs, noodles, and French fries, but now it's time to take your Sriracha obsession to bold, new heights. To knock it up a notch, as Elzar would say. With The Sriracha Cookbook, you'll learn how to make such yummies as:

Sriracha and Crab Rangoon Wontons

Kicked-Up Party Nuts (giggle)

Bacon-Sriracha Cornbread

Sriracha Lamb Kebabs

Sriracha Carne Asada

Peach-Sriracha Sorbet

And more!

Named Bon Appétit's Ingredient of the Year for 2010, the piquant pureé of chili peppers is one of the few kitchen standbys adored by adventurous cooks of all stripes - from star chefs to college freshmen - who appreciate its vibrant, versatile balance of ketchup-like sweetness, garlicky pungency, and just the right amount of kick-your-uvula-like-a-punching-bag spice. Whether you're a die-hard fan or a recent convert to the revered "rooster sauce," The Sriracha Cookbook will keep you on your culinary toes. Better than a blast from a spice weasel!

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